Tomatoclamsoup Recipes

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TOMATO & CLAM SOUP



Tomato & Clam Soup image

Make and share this Tomato & Clam Soup recipe from Food.com.

Provided by James Craig

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 cups chicken broth or 3 cups vegetable broth
1 (10 ounce) package frozen spinach, defrosted
1 (28 ounce) can crushed peeled tomatoes
1 (10 ounce) can clams, whole or chopped
8 ounces cooked pasta

Steps:

  • Heat oil in a large soup pot over medium heat.
  • Lower the heat and add onion and garlic.
  • Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
  • Stir in basil, oregano, broth, spinach and tomatoes.
  • Cook through on low 5-10 minutes, or simmered up to 1 hour.
  • Add the clams and cooked pasta, heat for 3 minutes and serve.

Nutrition Facts : Calories 316.2, Fat 13.3, SaturatedFat 2.1, Cholesterol 23.8, Sodium 680.8, Carbohydrate 32.9, Fiber 8.1, Sugar 7.7, Protein 19.3

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 first-course servings (

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

TOMATO-ORZO-CLAM SOUP



Tomato-Orzo-Clam Soup image

Make and share this Tomato-Orzo-Clam Soup recipe from Food.com.

Provided by Amy Jo in Chicago

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices bacon, chopped
1/2 cup onion, chopped
2 cups water
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, un-drained, cut up
1 (8 ounce) bottle clam juice
1/2 cup orzo pasta, uncooked
1/2 teaspoon dried basil leaves
2 (6 1/2 ounce) cans minced clams, un-drained

Steps:

  • Cook bacon in large nonstick saucepan over medium heat until browned. Remove bacon from saucepan with slotted spoon; drain on paper towels. Set aside.
  • Add onion to bacon drippings; cook and stir over medium heat for 1 to 2 minutes or until tender.
  • Add water, tomatoes and clam juice. Bring to a boil. Add orzo and basil; mix well. Reduce heat; simmer 10 to 15 minutes or until orzo is tender, stirring occasionally.
  • Stir in clams. Cook about 3 minutes or until thoroughly heated, stirring occasionally.
  • Sprinkle each serving with bacon.

Nutrition Facts : Calories 301.9, Fat 7.3, SaturatedFat 1.9, Cholesterol 69.4, Sodium 406.9, Carbohydrate 28.8, Fiber 1.2, Sugar 3.1, Protein 28.1

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